Four Ontario Institutions Use Purchasing Power Worth $10 million to Put More Local Food on the Table

3P Mentorship Program helps public institutions push the market to be responsive to local food needs

Toronto, Ontario, June 6, 2014

Four Ontario public institutions, representing more than $10 million in food purchasing power, are collaborating on a shared vision to get more local food into their facilities. This first cohort of the Public Purse Procurement (3P) Mentorship Program, represented by two campuses and two healthcare facilities, are using the power of their dollars to drive purchases of local, sustainable foods and to help build a more resilient local food system. An additional 10% spent on local food by the cohort would represent a $1 million dollar investment in the local food system. Through the program, each facility is supported to explore strategic ways to work with their suppliers to get more Ontario fruits, vegetables, and protein to the table for their staff, students, patients, and residents.

Health Sciences North (Sudbury), Queens University (Kingston), Humber College (Toronto), and Sunnyside Home (Kitchener-­‐Waterloo) have been selected to be in the first cohort of the program. Each facility is pursuing individual goals that align with their facility’s mission and that create a positive impact for the food system. Two longtime partners in the non-­‐profit world facilitate the program: My Sustainable Canada (an NGO specializing in purchasing for social good) and MEALsource (a healthcare group purchasing organization), with funding from the Greenbelt Fund, who named the duo Local Food Champions in 2012.

“This program is about sharing the lessons we’ve learned and supporting the cohort to ask questions about their food. In the last three years I’ve seen a transformation in the way the market is able to source and identify the origin of foods. This started because there are a whole lot of us who have started asking questions,” says Hayley Lapalme, MSC’s

“Public dollars for public good, that’s what we’re working for,” says Wendy Smith, Materiel Management Analyst with MEALsource. “Our first project with MSC back in 2011 began our journey towards an awareness of our duty to support the communities in which we serve

while complying with our procurement rules laid out in the Broader Public Sector Procurement Directive.

Now we’re looking to repeat that success with this cohort.”Program Designer.

“Institutions have huge buying power, so when they ask about local food it has the power to drive the supply chain innovation that is needed to make our food systems more sustainable and accountable to local needs. Plus it takes the burden of ‘doing the right thing’ off the underemployed millennial, the new Canadian, or the single mom.”

“We want to increase the quality of the food we purchase, which is prepared from scratch in-­‐house,” says Barb Collins, Food Services Manager at Sunnyside Seniors’ Services with the Region of Waterloo, “and we want to find opportunities to support local producers.” During this inaugural Local Food Week, their residents are being served Ontario asparagus.

Joli Manson of Sodexo and General Manager of Queen's University Hospitality Services sees a specific opportunity with meat on her campus. “We want to increase our Ontario protein by 10%,” says Manson. “We need to have the ability to access provincially inspected protein for this to happen.” Often mainline distributors and food service contractors default to purchasing federally inspected meat. “This is the sort of systemic change the 3P Mentorship Program was designed to tackle,” Lapalme says. “Food safety is paramount. And we’re working on recognizing the rigour of the provincial meat inspection program to enable institutions like Queen’s to support local abattoirs and farmers.”

Lindsay Walker, Sustainability Manager at Humber College says, “Humber College is the largest college in Ontario and spends a great deal of money on the food served on campus. Being part of the 3P Program is helping us understand more about our food purchasing practices and how we can both procure more sustainably and share the knowledge we gain with our campus community, and other institutions in Ontario.”

At Health Sciences North in Sudbury, Nutrition Manager Kathy Berger reports, “We started asking our local distributor, Harvest King, to report their local content. Harvest King started doing it and now they’re sending everyone invoices that breakdown local options. We’re excited to be helping to create this kind of shift.”

Members of the program are encouraged not to consider local food as inherently more valuable than other foods, but to consider what implications knowing the provenance of food can have for the sustainability of the food system. At Humber College, Lindsay Walker says, “Supporting local food has so many benefits to our community, our health, our sustainability. By considering the environmental, social and economic impacts of food, we can take actions to improve. These actions help foster strong local economies, healthier environment and secure livelihoods for farmers.”

The mentorship program launched in March 2014 and will run for one year, until February 2015.

*Photo: From left, Barb Collins, Food Services Manager and Karrie Mercier, Coordinator Food Production receive an order of Ontario asparagus they will serve to their residents as Sunnyside Seniors' Services in the Region of Waterloo during Local Food Week.

Photo courtesy Sunnyside Seniors' Services, Region of Waterloo.

]]> jefftania@gmail.com (Jeff nesbitt)Fri, 06 Jun 2014 17:57:50 GMThttp://www.mysustainablecanada.org/news/press-releases/229-3p-local-food-week.htmlVolunteer Positionshttp://www.mysustainablecanada.org/news/job-opportunities/226-volunteer-positions.html
MSC is committed to creating meaningful experiences for our volunteers. We currently have two types of volunteer positions open in Toronto.

Please click on the above links (or on the attachments at the bottom of this page) for full descriptions of each respective opportunity, and for application instructions. The deadline to apply for either position is October 17th, 2014.

My Sustainable Canada (MSC) is a national not-for-profit organization with a mandate to help people and organizations make more sustainable choices. At MSC, we believe people and organizations can use their buying power to drive social change. In collaboration with our partners, we design and deliver programs and tools with the goal of making social purchasing decisions easier. In 2014, we are working with four major public institutions in Ontario and in collaboration with the Greenbelt Fund to host workshops around local sustainable food in the public sector in five cities across Ontario. We were named the 2012 Greenbelt Fund’s Local Food Champions.

]]> jefftania@gmail.com (Jeff nesbitt)Tue, 11 Feb 2014 15:43:12 GMThttp://www.mysustainablecanada.org/news/job-opportunities/226-volunteer-positions.htmlNational Survey Shows Institutions are Buying Into Local http://www.mysustainablecanada.org/news/press-releases/224-f2c-press-release-english.html
According to new report commissioned by Farm to Cafeteria Canada, activity to bring healthy, local and sustainable foods into public agencies is gearing up in almost every province and territory in Canada – and there is a hunger for more.

The Report - Local Foods- Canadian schools, campuses, and health care facilities speak up (2013) is the first pan-Canadian survey of its kind. In all, 239 food and nutrition specialists working within schools, campuses, and healthcare facilities answered questions about efforts to bring local food into their institutions. The responses show that a significant number of public agencies in Canada are working along multiple fronts to put more local foods on patient and student plates.

"I was surprised to discover that institutional food system transformation is occurring in urban, rural and remote communities right across the country," says Joanne Bays, National Manager of Farm to Cafeteria Canada. "Greenhouses, gardens and farms are sprouting up in schoolyards and on campus and hospital grounds. New food supply chains are being developed resulting in the purchase and delivery of local foods from non-traditional sources such as farmer's markets and food cooperatives. These foods – from salmon to strawberries – are finding their way to canteens, dining halls, and to the patient's bedside."

The survey also reveals that there is significant variation in the type of activity undertaken by public agencies. The schools and campuses represented in the survey are more likely to provide local food than their healthcare counterparts (76% and 92%, respectively, versus 66% for healthcare facilities). They are also more likely to provide educational activities regarding local food (90% and 86%, respectively, versus 38% for healthcare facilities). Campuses and healthcare facilities are more likely to have local procurement policies or contracts with local providers (33% and 29%, respectively, versus 14% for schools).

Why are public agencies embracing the local food movement? According to the survey, a key motivational factor is "improved quality, freshness, taste or nutrition of the food."

"Students ask – Is it local? Is it fresh? They have a much higher expectation of their dining experience. They want fresh, healthy, local and seasonal food – food that keeps them alert, active and focused" says Steve Golob, Chef at the University of British Columbia's Vanier Place Dining Hall and member of Farm to Cafeteria Canada's Advisory Committee.

"Local food can be an excellent means of providing appealing and healthy food that benefits local communities, rural economies, and the environment. Everyone can feel good about eating local food," explains Dr. Mary McKenna, a professor of nutrition at the University of New Brunswick and one of the authors of the report.

What are the barriers to this activity? Top barriers for larger scale operations are "lack of policies that address local food" and "existing contracts that prevent use of local food."

"To encourage local procurement in our public institutions, we need more provinces to bring in food policies like the one Quebec brought in this spring. But such policies must have clear incremental targets. If the government sends a clear message to institutions to buy local, producers will organize to offer competitive prices," says Isabelle St-Germain, Deputy Director of Equiterre.

The report concludes the time is ripe for Farm to Cafeteria Canada – the national organization devoted to promoting healthy, local and sustainable foods in all Canadian public institutions – to further advance the efforts of local and regional programs. Key strategic directions include conducting further research, sharing information and resources, supporting the replication of promising practices, and advocating supportive policies.

"We came into this project as individuals representing various groups and organizations, and have come out with not only data to show what institutions are doing to get more local food into their settings, but also with a strengthened national Farm to Cafeteria Canada network and an abundance of ideas and resources that will help to further farm to cafeteria activities in Canada," says Roxana Atkinson, a researcher for Farm to Cafeteria Canada.

Flexibility is key to getting local food in Ontario healthcare facilities

Toronto, Ontario. February 22, 2013 – Flexibility, not legislation, is the best way to get local food into Ontario hospitals, according to a policy paper developed by researchers at the University of Guelph along with their research partners, My Sustainable Canada and the Canadian Coalition for Green Health Care. Based on a three-year study funded by a grant from the University of Guelph/OMAFRA Partnership Fund, this paper offers practical recommendations related to the Promoting Local Food Act (Bill 130), which was proposed by the Ontario government in October 2012. These recommendations are aimed at three key stakeholder groups: relevant Ontario ministries, food producers and distributors, and healthcare administrators.

The Promoting Local Food Act aims to create stronger and more resilient local food economies in Ontario, and grants the Minister the power to set local food procurement targets and goals for institutions, including hospitals and long-term care homes. While there are many actions that can help create stronger and more resilient local food economies in Ontario, the report "Local Food Provision in Ontario's Hospitals and long-Term Care Facilities: Recommendations for Stakeholders" concludes that it is not practical at this time to set Ontario-wide procurement targets for the healthcare sector. Instead, government should address trade agreement conflicts and ease organisational access to local foods, among other steps.

"The most appropriate approach right now to increase the amount of local food in healthcare is to continue giving facilities flexibility in their approach to local food," says the project's lead researcher, Dr. Paulette Padanyi of the University of Guelph.

"We believe that continued flexibility is appropriate because individual facilities across Ontario have different strategic priorities, different budgetary circumstances and constraints, different human resource capabilities, and different local food supply situations."

"It's hard to align local food with the key strategic priorities in healthcare," he says. "Furthermore, local food procurement targets for public institutions could place healthcare facilities in potential conflict with the Ministry of Finance's Broader Public Sector Procurement Directive."

"It is also important to note that the antecedents required for such a mandate, such as the ability to consistently source, purchase, and track local foods, are not yet in place on a broad scale."

Rather than mandating local food procurement targets for the health care sector, the report recommends a series of actions (listed below) that should be undertaken by the Ontario government, food producers and suppliers and healthcare personnel to support and increase the use of local food in Ontario's healthcare sector.

It is recommended that the Ministry of Health and Long Term Care (MOHLTC), Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) and Ministry of Finance (MOF):

Give health care facilities flexibility in their approach to local food. It is not recommended that local food procurement targets be mandated at this time.

Develop new "easing of access" programs.

Fund investigations into local food claims to provide scientific support for them.

Initiate dialogues between OMAFRA, MOHLTC and MOF to discuss trade agreement conflicts and the role of food and agriculture in creating healthy communities.

Define and differentiate the role(s) food plays in various types of health care facilities.

Consider having food services funded by and report to OMAFRA rather than MOHLTC.

It is recommended that farmers and small-, medium-, and large-scale distributors:

Use local food language in public tenders that does not conflict with trade agreements.

Take full advantage of "easing of access" programs, such as Ontariofresh.ca.

Take full advantage of the Broader Public Sector Investment Fund.

It is recommended that health care facilities' food service managers and the senior administrators they report to:

Prepare a formal, local food policy or statement for their facility.

Take full advantage of "easing of access" programs, such as Ontariofresh.ca.

Adopt local food language in contracts with their local food suppliers.

Endorse initiatives that support local food in health care, such as the Healthy Food in Healthcare pledge.

BACKGROUND: The report, "Local Food Provision in Ontario's Hospitals and long-Term Care Facilities: Recommendations for Stakeholders," (http://www.mysustainablecanada.org/publications/research-papers) is the third and final written deliverable from a 2010-2012 local food project conducted with financial support from the University of Guelph/Ontario Ministry of Agriculture, Food and Rural Affairs Partnership Fund. It flows from the findings of the project's two previous reports, and also incorporates other new information and research that relate to various issues impacting local food and/or healthcare.

My Sustainable Canada (MSC) is a national not-for-profit organization with a mandate to help people and organizations make socially conscious shifts in their purchasing decisions for a more sustainable world. Public and private sector institutions are increasingly looking to leverage their buying power to create positive social change. MSC works with these groups to address the barriers and opportunities to purchasing more local and sustainable products. MSC has been distinguished as "Local Food Champions" (2012) by the Broader Public Sector Investment Fund.www.mysustainablecanada.org

The Canadian Coalition for Green Health Care is Canada's premier integrated green health care resource network; a national voice and catalyst for environmental change. For over ten years, the Coalition has been helping those working in health care facilities, non-governmental and governmental organisations, individuals, students and businesses to share green health care best practices and to become better equipped to deal with the growing demands placed upon them to be environmentally responsible health service workers and individuals. Together with our members, volunteers and supportive health care community, we strive to reduce health care's ecological impact from compassionate care delivery while providing a nurturing platform upon which to discuss and promote best practices, innovation and environmental responsibility.www.greenhealthcare.ca

(Toronto, Ontario)– The growth of Ontario food in our public institutions is inspiring. Today we celebrate those who change the food on plates in hospitals, long-term care facilities, and educational institutions. The Ontario’s Local Food Champions report recognizes five organizations from across the food value chains that exemplify leadership and provide solutions to incorporate more Ontario food on their menus.

“In just under a year we have seen outstanding growth in sales and volumes of Ontario food served in public institutions,“ said Burkhard Mausberg, CEO, Friends of the Greenbelt Foundation. “This report recognizes a few of the many champions working to make local food the standard at our hospitals, schools and daycares.”

This year’s Ontario’s Local Food Champions represent the dynamic changes happening across foodservice. Here are the highlights:

School Food Action Coalition: Peel District School Board, Compass Group Canada (Chartwells), Peel Public Health and EcoSource

Achieved designation as the first school board in Canada to implement a local food buying policy for secondary school

Educated students about benefits of Ontario food by inviting farmers’ to visit schools

Hosted a culinary competition for students with the winning recipe used by Peel District School Board

Created material with Compass Group Canada to identify locally sourced menu items at 200 schools

Nutrition Group at St. Joseph’s Health System, Group Purchasing Organization and My Sustainable Canada

Sourced Ontario food for St. Joseph’s Health System, Group Purchasing Organization’s 28 health care facilities by including local food language in their Requests for Proposals

Led to a 15 per cent increase in local food purchased, representing $670,000 in sales

Created a guide to conducting origin of food audits with other health care facilities

Gordon Food Service Ontario

Recognized as one of the largest broad line distributors in Canada, GFS assigned a team to implement a local food strategy

Produced over 800 local products, all suitable for large institutions

Expanded the availability of local products resulting in a 10 per cent sales boost in one year

Established relationships with local farmers to help them adopt food safety practices and meet the packaging expectations of public institutions

Developed a program to help chefs and foodservice buyers increase their purchase of local produce and monitor quarterly progress

Provided a seasonal availability chart to help chefs and foodservice managers efficiently plan their menus to incorporate local produce

University of Guelph, Hospitality Services

Created a department-wide Sustainability Plan to support local farmers and educate consumers on and off campus about the benefits of buying local

Supported the local economy and the 75 farmers who sell at the Elmira Auction Co-operative by purchasing products for the University of Guelph

Succeeded in elevating local produce purchases to 45 per cent

Identified processing and preserving methods to ensure local stays on the menu beyond harvest

These five champions were among 20 nominations received to help select the 2012 Champions. An advisory committee reviewed the nominations and assisted in the selection process. The nominations represent the impressive amount of work and dedication going into bringing more local Ontario food into public institutions. To read the stories of other nominees visitwww.Ontariofresh.ca.

“The McGuinty government is committed to working with farmers, food processors and distributors to bring more Ontario food to our tables at home, in the school cafeteria, and in other public institutions,” says Ted McMeekin, Minister of Agriculture, Food and Rural Affairs. “Supporting Ontario food contributes to healthy meals and a healthy economy.”

Ontario’s Local Food Champions is available for download below and upon request by emailing info@greenbelt.ca.

Friends of the Greenbelt Foundation:

Ontario’s Greenbelt is over 1.8 million acres of green space, farmland, vibrant communities, forests, wetlands, and watersheds – all permanently protected by world-leading legislation. In return, the Greenbelt gives back much to Ontario, providing $5.4 billion to Ontario’s economy through farming and food production, and $2.6 billion in ecosystem services annually.

The Friends of the Greenbelt Foundation is working to help farmers in the Greenbelt be more successful; to protect and enhance natural features; and to strengthen local economies.

With a commitment to building awareness and demand for Ontario food, the Friends of the Greenbelt Foundation and its sister organization the Greenbelt Fund have received $6 million in funding from the Ontario government to help promote the good things that grow in Ontario and report on Ontario’s Local Food Champions.

The additional projects include:

Ontariofresh.ca: A free website and online marketplace that will expand the market for buyers and sellers of Ontario food. Individuals can register and create a profile in advance of the site launch in late summer.Visitwww.ontariofresh.cato register and build a profile.

Broader Public Sector Investment Fund (delivered through the Greenbelt Fund):Grants are being distributed to organizations to increase the amount of Ontario food served in daycares, schools, universities and colleges, hospitals and long-term care facilities.

]]> jefftania@gmail.com (Jeff nesbitt)Thu, 23 Feb 2012 13:30:01 GMThttp://www.mysustainablecanada.org/news/press-releases/185-olfchamppr.htmlWhat We Readhttp://www.mysustainablecanada.org/news/whatweread2.html
Interested in keeping up-to-date on sustainable consumption issues? Why not read what the staff at My Sustainable Canada are reading? Save time and visit this page once a week for timely updates.
]]> jefftania@gmail.com (Jeff nesbitt)Thu, 05 Jan 2012 19:48:55 GMThttp://www.mysustainablecanada.org/news/whatweread2.htmlCall for Transparency at Canadian-European Trade Negotiations (CETA)http://www.mysustainablecanada.org/news/press-releases/176-ceta-call-to-action.html
The Government of Canada and the European Union (EU) are currently negotiating a new free trade agreement, called the Comprehensive Economic and Trade Agreement (CETA). CETA would provide the EU with unrestricted access to Canadian municipal procurement, meaning municipalities could not favour locally produced goods and services over European goods and services.

CETA will have broader and deeper implications than NAFTA or WTO trade agreements, within which municipalities were shielded. There is growing concern that the agreement will: diminish municipalities’ purchasing power and ability to invest locally; hurt Canadian farmers and workers; freeze climate change and environmental policy development; and threaten public water systems. My Sustainable Canada believes strongly in ‘buy local’ purchasing policies, and the potential impacts to local food procurement are especially cause for concern.

These negotiations are occurring behind closed doors, with limited public involvement. A lack of transparency makes it difficult to determine what the true benefits or ramifications of this agreement might be. My Sustainable Canada strongly encourages both the Government of Canada, and all concerned citizens, to pursue avenues for open dialogue on the CETA.

Avenues for voicing your concerns are provided below (additional information can also be found through these links):

]]> jefftania@gmail.com (Jeff nesbitt)Fri, 11 Nov 2011 20:53:09 GMThttp://www.mysustainablecanada.org/news/press-releases/176-ceta-call-to-action.htmlSupport the RCEN. Sign the petition.http://www.mysustainablecanada.org/news/press-releases/173-support-the-rcen-sign-the-petition.html
We at My Sustainable Canada urge you to sign a petition to show your support for the Canadian Environmental Network (RCEN) after its funding was suddenly and inexplicably cut by the federal government. For 34 years, the RCEN has provided Canadians with opportunities to network and exchange information about all manner of environmental issues, including those pertaining to health and energy. It also supports more than 640 environmental groups of various sizes, many of which rely on the RCEN for funding and resources. Without the RCEN, the future of these groups will be in jeopardy and cross-country communication and collaboration will be greatly hindered.

You can visit the RCEN website for more information: http://rcen.ca/. The RCEN is also interested in receiving donations, hearing about other funding opportunities, and/or having news of its plight and the petition communicated across the country.

We hope you will show your support for the RCEN and sign this petition as soon as possible!

Toronto, Ont. - The Tourism Industry Association of Ontario awarded the 2011 Sustainable Tourism Award to the Ontario Snow Resorts Association at the Ontario Tourism Summit held last week in Hamilton.

The Ontario Snow Resorts Association received the award for its Engine Idling Reduction Program that quantifies fuel consumption and emissions from personal vehicles, motor coaches and snow fleets. The program also helps resorts to reduce greenhouse gas emissions, improve air quality in immediate and surrounding areas, reduce noise pollution, improve guest experiences and increase operational efficiency across the resort.

Bruce Haynes, President of Ontario Snow Resorts Association accepted the award on behalf of the Ontario ski areas that participated in the success of the program and on behalf of the program’s delivery partners, including My Sustainable Canada who designed and managed the program and Green Communities Canada who delivered eco-driver training to vehicle operators and managers of snow resort fleets.

“TIAO congratulates our award winners for their achievements and commitment to setting a standard of excellence for the tourism industry. Each of our winners deserves to be acknowledged for dedication to consistently improving the visitor

]]> tania@mysuscan.org (Tania Del Matto)Tue, 18 Oct 2011 13:52:29 GMThttp://www.mysustainablecanada.org/news/press-releases/169-press-releases.htmlThird Annual Conference on Corporate and Community Social Responsibilityhttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/149-third-annual-conference-on-corporate-and-community-social-responsibility.html
The third annual Corporate and Community Social Responsibility (CCSR) conference will be held on Tuesday, November 16th, 2010 at Algonquin College in Ottawa to celebrate and showcase excellence in CCSR. My Sustainable Canada will be participating in a panel discussion on the benefits and challenges facing social ventures.]]> tania@mysuscan.org (Tania Del Matto)Sun, 24 Oct 2010 21:12:53 GMThttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/149-third-annual-conference-on-corporate-and-community-social-responsibility.htmlEcoCare 2010: Understanding Our Impacthttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/141-do-you-know-where-your-food-comes-from.html
EcoCare 2010: Understanding Our Impact....Creating Positive Change is taking place on October 18-19, 2010. Linda Varangu and Brendan Wylie-Toal will be presenting in 1 of 3 break out sessions, titled 'Assessing the Opportunities for Local Food in Health Care']]> lindsay.cmm@gmail.com (Lindsay Matthews)Tue, 27 Jul 2010 13:23:45 GMThttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/141-do-you-know-where-your-food-comes-from.htmlThe Future of Food Healthcare Conferencehttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/140-new-website.html
The Future of Food in Healthcare Conference is happening on October 14th, 2010 and My Sustainable Canada will be presenting: 'Hospital Food Systems: Assessing the Capacity to Go Local'.]]> lindsay.cmm@gmail.com (Lindsay Matthews)Mon, 26 Jul 2010 12:01:16 GMThttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/140-new-website.htmlIdentifying the Feasibility for Hospitals to Adopt Green Cleaning Practiceshttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/123-identifying-the-feasibility-for-hospitals-to-adopt-green-cleaning-practices.html
Health care facilities are duty-bound to treat the sick, and this requires an environment that is both pathogen free and aesthetically pleasing. To achieve this, hospitals have strict cleaning policies and procedures; however, it is now known that many common cleaners contain compounds that threaten the health and safety of patients, staff and visitors. Considering health care's ethical responsibilities, institutions in this sector should be leading the way on the use of sustainable, toxic-free cleaning solutions.

The Canadian Coalition for Green Health Care is looking to gain insights into what hospitals are doing in terms of buying green cleaning products. As partnership director for the Coalition, My Sustainable Canada is surveying health care facilities in Ontario and across Canada to gain insight into what is currently being done, and what can be done to reduce the presence of toxic compounds in hospital cleaning products. The results will help identify the opportunities for hospitals to switch to green cleaning products.

]]> tania@mysuscan.org (Tania Del Matto)Sat, 17 Jul 2010 13:26:25 GMThttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/123-identifying-the-feasibility-for-hospitals-to-adopt-green-cleaning-practices.htmlLocal Food for Health Care - Ontario Wide Studyhttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/120-local-food-for-health-care-ontario-wide-study.html
The Coalition for Green Health Care, in partnership with My Sustainable Canada and researchers at the University of Guelph and Wilfrid Laurier University, received funding for a three year project on local food for health care from the Ontario Ministry of Agriculture, Food and Rural Affairs. The project will survey 250 hospitals in Ontario and will involve developing a policy report on the use of local foods in Ontario hospitals.]]> tania@mysuscan.org (Tania Del Matto)Mon, 05 Jul 2010 03:52:07 GMThttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/120-local-food-for-health-care-ontario-wide-study.htmlAssessing the Capacity for Local Food in Hospitals – St. Mary’s Hospital Case Studyhttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/119-assessing-the-capacity-for-local-food-in-hospitals-st-marys-hospital-case-study.html
In Canada, we import $4 billion more in food than we export. Research undertaken by the Region of Waterloo Public Health Department in 2005 revealed that a significant quantity and variety of food items, all of which are possible to grow in south-western Ontario, are actually imported and have traveled an average of about 4,500 kilometers from where they were grown or raised.

As a means to develop better local food procurement, The Canadian Coalition for Green Health Care has received funding from the Trillium foundation to investigate the feasibility of incorporating local food into patient and cafeteria meals of Ontario hospitals. As partnership director for the Coalition, My Sustainable Canada will survey 50 hospitals across the province, and is collaborating with St. Mary’s Hospital to gather detailed information for a case study. This is a significant project for the local food movement, considering the economic impact of buying local combined with purchasing power of large institutions such as hospitals.

]]> tania@mysuscan.org (Tania Del Matto)Mon, 05 Jul 2010 03:48:53 GMThttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/119-assessing-the-capacity-for-local-food-in-hospitals-st-marys-hospital-case-study.htmlFactsheets on Sustainability Communication at Point of Purchasehttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/49-news-flash-item-2.html
Green Marketing Gets Real is a practical tool prepared by Stratos Inc. with the support of Industry Canada, to help Canadian retailers and producers of consumer products better understand, plan for, and capitalize on sustainability communication at point of purchase (POP). Based on the results of a study that investigated the practices of seven leading companies, "Green Marketing Gets Real" provides practical advice and techniques to help companies determine the "Why", the "What" and the "How" of sustainability communication.

This tool is divided into four sections: Key Study Lessons and the WHY, the WHAT, and the HOW of sustainability communication at POP.

Sustainability Communication at POP is growing and maturing and the markets for sustainable products are seeing strong growth. Consumers are demanding more sustainable products and more information about these products in order to make informed purchasing decisions that are better for the environment, society and for their health.

Leading companies are responding to this demand and evolving POP communication approaches as they test a range of methodologies, and standards and best practices emerge. Innovations in POP sustainability communication include:

3. Simplifying sustainability communication at POP - Out of 100 corporate sustainability commitments ("Plan A"), M&S, a UK-based retailer of consumer products (apparel and food), only communicates about five at POP. Detailed information and progress reports on all 100 commitments are found on the program's website.

4. Engaging consumers to reduce impact - During an analysis to determine the total carbon dioxide (CO2) emissions caused by the production, transport and use of its shampoos, Boots, a UK-based retailer of consumer products (health and beauty), identified use as the major contributor to life-cycle emissions. They have launched a POP campaign to encourage consumers to wash their hair at a lower temperature, thus reducing emissions.

5. Assuring sustainability claims - Timberland, a US-based manufacturer, marketer and retailer of footwear and apparel, has made public the methodology for their "Green Index Label". Scores are assessed by Timberland's Environmental Development Team and the approach is validated using an internal audit team and stakeholder engagement.

]]> jefftania@gmail.com (Tania Del Matto)Sun, 04 Jul 2010 21:21:47 GMThttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/49-news-flash-item-2.htmlOn-board Vehicle Monitoring Devices are an Essential Tool for Ski Resort Managershttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/46-test-article-1.html
Through the financial support of the federal government (Natural Resources Canada) and the help landed through the YMCA Eco-Internship Program and the MITACs Graduate Student Research Internship Program, a two-year research project was launched over the 2010 winter ski season.

The research project, "Monitoring and Characterizing Driver Behaviour Among Ski Resort Fleet" will enhance the Engine Idling Reduction Program by acquiring a better understanding of the driver behaviour, fuel use and greenhouse emissions associated with operating light and medium duty vehicles within ski resort fleet. These vehicles perform a range of duties at ski resorts including: passenger shuttle services, security services, general operations support and extended business travel. This project will also evaluate the influence of eco-driver training and on-board vehicle monitoring devices on driver behaviour towards more fuel-efficient driving behaviour and reduced greenhouse gas emissions.

Over the 2010 winter ski season, baseline data on vehicle operation and driver behaviour has been successfully collected through the installation of on-board vehicle monitoring devices, known as the CarChip®. The CarChip® logs vehicle trip and engine data to provide a detailed history of driver performance and vehicle operations. The CarChip® was installed in a sample of 23 vehicles at Blue Mountain Resort, Horseshoe Resort and Glen Eden Ski and Snowboard Centre.The research team of Michelle Rutty (Ph.D. candidate from the University of Waterloo) and Lindsay Matthews (OSRA YMCA Eco-Intern), guided by Tania Del Matto (Chair of OSRA Environmental Best Practices Taskforce and Director of My Sustainable Canada), are now in the process of analyzing the data collected between mid-December 2009 and end of March, 2010. The data will be used to acquire an understanding of the driver behaviour, fuel use and greenhouse gas emissions associated with operating light and medium duty vehicles within a ski resort fleet. The research team will identify best practices associated with the use of the CarChip®, including its usefulness in improving operational efficiency, safety and environmental performance.

Some preliminary findings will be presented at the 2010 OSRA Annual General Meeting. For more information, contact Tania Del Matto (chair of OSRA Environmental Best Practices Taskforce): Tania@mysuscan.org / 519-886-3699.

]]> jefftania@gmail.com (Tania Del Matto)Sun, 04 Jul 2010 20:17:01 GMThttp://www.mysustainablecanada.org/component/content/article/35-sustainable-consumption-e-bulletin/46-test-article-1.htmlOn-board Vehicle Monitoring Devices are an Essential Tool for Ski Resort Managershttp://www.mysustainablecanada.org/component/content/article/68-ski-resorts-and-environmental-best-practices/125-test-article-1.html
Through the financial support of the federal government (Natural Resources Canada) and the help landed through the YMCA Eco-Internship Program and the MITACs Graduate Student Research Internship Program, a two-year research project was launched over the 2010 winter ski season.

The research project, "Monitoring and Characterizing Driver Behaviour Among Ski Resort Fleet" will enhance the Engine Idling Reduction Program by acquiring a better understanding of the driver behaviour, fuel use and greenhouse emissions associated with operating light and medium duty vehicles within ski resort fleet. These vehicles perform a range of duties at ski resorts including: passenger shuttle services, security services, general operations support and extended business travel. This project will also evaluate the influence of eco-driver training and on-board vehicle monitoring devices on driver behaviour towards more fuel-efficient driving behaviour and reduced greenhouse gas emissions.

Over the 2010 winter ski season, baseline data on vehicle operation and driver behaviour has been successfully collected through the installation of on-board vehicle monitoring devices, known as the CarChip®. The CarChip® logs vehicle trip and engine data to provide a detailed history of driver performance and vehicle operations. The CarChip® was installed in a sample of 23 vehicles at Blue Mountain Resort, Horseshoe Resort and Glen Eden Ski and Snowboard Centre.The research team of Michelle Rutty (Ph.D. candidate from the University of Waterloo) and Lindsay Matthews (OSRA YMCA Eco-Intern), guided by Tania Del Matto (Chair of OSRA Environmental Best Practices Taskforce and Director of My Sustainable Canada), are now in the process of analyzing the data collected between mid-December 2009 and end of March, 2010. The data will be used to acquire an understanding of the driver behaviour, fuel use and greenhouse gas emissions associated with operating light and medium duty vehicles within a ski resort fleet. The research team will identify best practices associated with the use of the CarChip®, including its usefulness in improving operational efficiency, safety and environmental performance.

Some preliminary findings will be presented at the 2010 OSRA Annual General Meeting. For more information, contact Tania Del Matto (chair of OSRA Environmental Best Practices Taskforce): Tania@mysuscan.org / 519-886-3699.